Chopped Vegetable and Brown Rice Salad

By dette

Florence fennel, often mislabeled as anise in supermarkets, is a bulb vegetable that looks like chubby celery. Often, you can purchase it with the dark green fronds still attached to the top. You can cut them off and chop them as a garnish for this delightful salad.

Ingredients

• 1 c. quick-cooking brown rice (cooks in 10 minutes)
• 1 zucchini, cut into 1/2" cubes, about 2 1/2 c.
• 1 red bell pepper, chopped
• 1/2 medium bulb fennel, chopped about 1 c.
• 1 medium carrot, chopped
• 2 c. finely chopped romaine lettuce
• 1 c. rinsed and drained cannellini beans
• 1/3 c. finely chopped shallots
• 2 t. red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 t. dijon mustard
• 1/2 t. salt
• 1/4 t. ground black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Cook the rice in a medium saudepan according to package directions, omitting any fat. When done, transfer to a bowl and allow to cool for 15 minutes.

Add the zucchini, bell pepepr, fennel, carrot, lettuce, and beans to the rice and stir gently to combine. In a small bowl, combine the shallots, vinegar, oil, mustard, salt, and black pepper; mix well. Pour the shallot mixture over the rice and stir gently until combine.

248 cal; 7 g prot; 39 g carb; 8 g tot fat; 1 g sat fat; 0 mg chol; 7 g diet fib; 496 mg sod